Poultry, Salad, Side Dish

Kale and Roasted Chicken Caeser Salad

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The next thing I wanted to make was the kale.  I really do love kale and I’m always stoked when it shows up in my box.  Every.  Single.  Time.  There’s a place that me and a friend go to for lunch called Aeirloom and they have this fantastic kale caesar salad with garlicky roasted chicken.  I had been craving it so I decided to look for a recipe that would give me something pretty close.

I got the inspiration for the dressing from Blue Apron and the chicken well, I just winged it.  The hazelnuts were a fantastic addition.  I wouldn’t have ever thought of that but so glad this recipe called for it.  I was surprised how simple the dressing was and wanted to add an anchovy or two but I was fresh out.  It didn’t seem to matter, this salad completely satisfied my craving for creamy, tangy caeser dressing, garlicky chicken and crunchy kale with bonus hazelnuts.

 

Delightful Recipe

Serves 4
Adapted from Blue Apron

INGREDIENTS

  • 2 large bone-in, skin on chicken breasts
  • 5 cloves of garlic
  • Olive Oil
  • Salt and Pepper
  • 1 bunch of kale
  • Juice from 1 lemon
  • 3 Tablespoons of hazelnuts
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup Mayonnaise

 

  • Preheat the oven to 350 degrees F.
  • Place the hazelnuts on a baking sheet and toast in the oven 3 to 5 minutes, or until lightly browned and fragrant. Place the toasted hazelnuts in a clean kitchen towel. Fold the towel over the nuts and vigorously rub with the towel to remove the skins. Discard the skins and roughly chop the hazelnuts
  • Put chicken, skin side up in baking dish.  With a sharp knife, make three slashes in skin of chicken.  In a small bowl mix 4 pressed cloves of garlic, olive oil and 1/2 teaspoon salt and black pepper to taste.  Pour garlic mixture over chicken making sure to press it into the slashes. Put in the oven for 40 minutes.
  • Meanwhile, chop the kale into thin ribbons.  Put in a large salad bowl.
  • In a blender, combine the mayonnaise, 1 garlic clove, the juice of 1 lemon (~2TBS) and Parmesan cheese. Turn blender on high and then slowly pour in about 1 tablespoon of olive oil until well combined; season with salt and pepper to taste.
  • When chicken is done, remove from the oven and let the chicken cool before handling.  When it is cool enough to handle, peel off the skin and cut the meat off of the bone in 1/4 inch thick slices.
  • Pour salad dressing and hazelnuts over kale ribbons and mix well.  Pile kale mixture onto plates and arranged roasted chicken on top.  Sprinkle with Parmesan cheese.

 

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